INGREDIENTS
500 g
Chicken thighs or breasts, boneless
60 g
Chorizo
100 g
Fennel
5
Garlic cloves
1
Green pepper
2
Onions
5
Thyme, fresh sprigs
500 milliliters
Chicken stock
1 tbsp
Tomato puree
70 g
Green olives, pitted
1
Black pepper
1
Red pepper
1
Sea salt
1 tsp
Coconut oil
1
X 500g carton of tomato passata